Best Hunter Style Chicken Recipes

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CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)



Chicken Chasseur (Hunter-style Chicken) image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 (4-pound) chicken, quartered
Salt and pepper
Clarified butter
5 ounces cremini mushrooms, emincer (thinly sliced)
1 large shallot, ciseler (fine dice)
2 ounces Cognac
2 ounces dry white wine
1 1/2 cups enriched chicken stock
1/4 cup tomato concasse (peeled, seeded, and diced tomato)
1-ounce cold butter
1 teaspoon finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley

Steps:

  • Preheat oven to 375 degrees F.
  • Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
  • Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
  • Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

HUNTER STYLE CHICKEN CACCIATORE



Hunter Style Chicken Cacciatore image

Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!

Provided by Pam

Categories     World Cuisine Recipes     European     Italian

Time 2h35m

Yield 12

Number Of Ingredients 23

2 teaspoons olive oil
6 cloves garlic, sliced
2 (28 ounce) cans whole peeled plum tomatoes with juice
1 (6 ounce) can tomato paste
¾ cup red wine
1 tablespoon white sugar
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 carrot, chopped
1 stalk celery, chopped
2 green bell peppers, cut into chunks
2 onions, cut into chunks
1 pound fresh mushrooms, sliced
2 eggs
2 cups all-purpose flour
¼ cup olive oil
5 pounds skinless, boneless chicken pieces
1 ½ pounds dry linguine pasta
½ cup chopped fresh parsley
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

  • Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
  • Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
  • Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
  • About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
  • Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.

Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN) WITH CREAMY POLENTA WITH GRUYERE AND PARMESAN



Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan image

Provided by Bobby Flay

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 19

Canola oil
1/2 chicken, cut into pieces (thigh, leg, 1 breast cut in half with wing attached)
Kosher salt and freshly ground black pepper
12 to 13 cremini mushrooms, stems removed and caps cut into 1/8ths
1 large shallot, finely diced
2 tablespoons tomato paste
1/2 cup dry white wine
2 tablespoons cognac
1 to 1 1/2 cups chicken stock
1 to 2 tablespoons cold butter
Finely chopped fresh tarragon
Creamy Polenta with Gruyere and Parmesan, for serving, recipe follows
Fresh chervil sprigs, for garnish
5 cups low-sodium chicken stock
1 cup quick-cooking polenta
1/4 cup heavy cream
1/2 cup grated gruyere
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper

Steps:

  • Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside.
  • Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.
  • Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.
  • Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil.
  • Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
  • Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.

HUNTER STYLE CHICKEN



Hunter Style Chicken image

Italian cooks call it Pollo Alla Cacciatora - a variation on Chicken Cacciatore, with bacon for a twist, and lots of flavor! Serve with pasta or roast potatoes if desired.

Provided by dbarrett

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 (3 pound) whole chicken, cut into pieces
6 slices bacon, diced
2 onions, chopped
1 cup fresh sliced mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon salt
freshly ground black pepper
1 cup white wine
1 pound tomatoes, diced

Steps:

  • Heat oil in a large skillet; brown chicken; remove. Add bacon and saute over medium heat for about 2 minutes.
  • Add onions and mushrooms and continue to saute until onions are translucent. Return chicken to skillet; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from skillet and pour sauce over chicken.

Nutrition Facts : Calories 1141.8 calories, Carbohydrate 12.1 g, Cholesterol 283.9 mg, Fat 84 g, Fiber 2.5 g, Protein 70.4 g, SaturatedFat 22.9 g, Sodium 1182.3 mg, Sugar 6.2 g

CHICKEN HUNTER'S STYLE: POLLO ALLA CACCIATORE



Chicken Hunter's Style: Pollo alla Cacciatore image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

1 small chicken cut in to 10 pieces and skinned
Salt and freshly ground pepper
3 tablespoons olive oil
1 onion, minced
1 large carrot, sliced
4 cups diced tomato
3 garlic cloves, minced
2 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, crumbled
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled
2 bay leaves, or to taste
1 cup dry red wine
2 cups water
1 bouillon cube, crumbled
4 sun-dried tomatoes, chopped
1/8 to 1/4 teaspoon dried red pepper (optional)
15 green olives
3 tablespoons minced fresh parsley leaves

Steps:

  • Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE"



Chicken Thigh and Fennel Sausage Cacciatore

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound sweet fennel sausage links, cut into large pieces
6 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper
1 cup thickly sliced cremini mushrooms
1 cup frozen pearl onions, thawed
1 cup diced red bell peppers
1 head garlic, roasted
1/2 teaspoon red pepper flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
  • Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
  • In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.
  • Serve the cacciatore on a large serving platter, garnished with parsley.

POLLO ALLA CACCIATORA (ITALIAN HUNTER-STYLE CHICKEN)



Pollo Alla Cacciatora (Italian Hunter-Style Chicken) image

Make and share this Pollo Alla Cacciatora (Italian Hunter-Style Chicken) recipe from Food.com.

Provided by AZPARZYCH

Categories     Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs chicken, cut into serving pieces
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 onion, chopped
2 -3 garlic cloves, minced
2 cups porcini mushrooms (optional) or 2 cups other mushrooms, chopped (optional)
1 cup white wine or 1 cup red wine
1 cup tomatoes, chopped
2 cups water or 2 cups chicken stock
1/4 cup parsley, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon thyme
salt and pepper

Steps:

  • Rinse the chicken pieces and pat them dry.
  • Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
  • Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate.
  • Add the onions and sauté for 2-3 minutes.
  • Add the garlic and mushrooms and sauté for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
  • Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste.
  • Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
  • Adjust seasoning to taste and serve with polenta or roasted potatoes.
  • *Variations.
  • Coniglio alla Cacciatora: use rabbit instead of chicken.
  • Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies.
  • Use boneless, skinless chicken breast for a lower fat version.

Nutrition Facts : Calories 763, Fat 44.8, SaturatedFat 11.3, Cholesterol 170.1, Sodium 753.3, Carbohydrate 30.7, Fiber 2.1, Sugar 3, Protein 46.4

HUNTER-STYLE CHICKEN



Hunter-Style Chicken image

This delicious stew of chicken, tomatoes, and mushrooms takes very little time to prepare and cook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
5 garlic cloves, thinly sliced
1 tablespoon olive oil
Coarse salt and ground pepper
1 1/3 cups canned crushed tomatoes
3 strips orange zest, cut 3 inches long and 1/2 inch wide
1/4 teaspoon dried crushed rosemary
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

Steps:

  • In a 2 1/2-quart microwave-safe dish with a lid, combine mushrooms, garlic, oil, and 1/4 cup water; season with salt and pepper. Cover, and microwave on high, 2 minutes.
  • Stir in tomatoes, orange zest, rosemary, cayenne, and chicken until combined. Cover; microwave on high until chicken is just cooked through, 12 to 14 minutes. Remove orange zest, and serve.

CHICKEN HUNTER'S STYLE (POLLO CACCIATORE)



Chicken hunter's style (Pollo cacciatore) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 two-and-one-half- to three-pound chicken, cut into serving pieces
1/3 cup, plus 1 tablespoon, olive oil
3 tablespoons finely chopped onion
1/4 cup flour
1/4 cup butter
2 teaspoons finely minced garlic
Salt, if desired
Freshly ground pepper
1/4 cup dry white wine
1 3/4 cups chicken broth
1 cup marinara sauce (see recipe)
Polenta (see recipe)

Steps:

  • Carefully remove the bones from the chicken pieces or have this done by the butcher. Cut each breast half in two, crosswise.
  • Heat one tablespoon of oil and cook the onions, stirring, until lightly brown. Set aside.
  • Heat the remaining one-third cup of oil in a heavy skillet or casserole.
  • Dredge the pieces of chicken lightly in flour and shake off the excess. Add the pieces, skin side down, to the skillet and cook until golden on one side, about three minutes. Turn the pieces and cook on the second side, about three minutes.
  • Pour off the fat from the skillet and add the butter and garlic to the chicken. Add the onion, salt and pepper to taste. Stir to blend. Add the wine and cook about one minute.
  • Add the chicken broth and marinara sauce. Bring to the boil and cover closely. Let cook, covered, over high heat about 15 minutes or until tender. Serve with portions of polenta.

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 50 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 18 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 1 gram

HUNTER STYLE CHICKEN- CHICKEN CHASSEUR



Hunter Style Chicken- Chicken Chasseur image

This is a great recipe which creates a juicy chicken with a crispy crust. The sauce is so delicious also! (but haven't tried it with the brandy or cognac-keep forgetting to buy it) I found this recipe in Cooks Illustrated.

Provided by codeblusqrl

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 bone-in skin on chicken breast halves
2 tablespoons vegetable oil
8 ounces white button mushrooms, sliced
1 minced medium shallot
3 tablespoons brandy (or cognac)
1/2 cup dry white wine
3 1/2 cups chicken broth
1/3 cup drained canned diced tomato
3 tablespoons cold butter (cut into 4 pieces)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon

Steps:

  • Sprinkle salt and pepper over chicken.
  • Heat oil in skillet over med heat. Add chicken breasts, skin down, and cook without moving them until skin is crisp and well browned, 5 to 8 minutes.
  • Turn chicken over and cook for additional 5 minutes or until chicken is browned on other side. Remove chicken from pan and set aside.
  • Pour off all but 2 tbs of fat from pan. Add mushrooms and cook over medium-high heat until mushrooms start to brown (6 to 8 minutes).
  • Reduce heat to medium and add shallots, cook until soft (about 1 minute).
  • Remove pan from heat and add brandy. Let stand until brandy warms slightly, about 10 seconds. Wave a long match over skillet until brandy ignites. Return pan to medium-high heat and shake skillet until flames die.
  • Add wine. Using wooden spoon, scrape browned bits from pan bottom and simmer for about 3 minutes.
  • Add broth and tomatoes and simmer over medium-high heat for about 25 minutes.
  • While sauce is simmering, put chicken on a baking sheet and put in oven for 15-20 minutes or until chicken reads 160 degrees.
  • When chicken is done, put on serving dish and cover with tent of foil.
  • When sauce is done, whisk in butter, one piece at a time until incorporated. Add parsley and tarragon and salt and pepper to taste.
  • Spoon sauce over chicken. Serve.

Nutrition Facts : Calories 375.5, Fat 23.7, SaturatedFat 8.7, Cholesterol 69.3, Sodium 828.2, Carbohydrate 6.3, Fiber 1, Sugar 2.6, Protein 21.8

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE" RECIPE - (4.2/5)



Chicken Thigh and Fennel Sausage Cacciatore

Provided by á-49038

Number Of Ingredients 15

2 tablespoons olive oil
1 pound sweet fennel sausage links, cut into large pieces
6 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper
1 cup thickly sliced cremini mushrooms
1 cup frozen pearl onions, thawed
1 cup diced red bell peppers
1 head garlic, roasted
1/2 teaspoon red pepper flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside. Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan. In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle. Serve the cacciatore on a large serving platter, garnished with parsley. Recipe courtesy of Guy Fieri

HUNTER STYLE CHICKEN (FRENCH STYLE)



HUNTER STYLE CHICKEN (FRENCH STYLE) image

Categories     Chicken     Marinate     Passover     Stuffing/Dressing     Healthy

Yield 2

Number Of Ingredients 11

Chicken pieces 300 gm
Dice cut mushroom 1 cup
Copped green olive 1/3 cup
Tomato chopped 1 cup
Dice cut onion 1 cup
finely chopped garlic 2 tbsp
roughly grind black pepper 1 tbsp
Chicken stock 1 cup
Red wine ½ cup
few thymes and oregano for flavor
Olive oil 1 tbsp.

Steps:

  • PROCESS • Marinate chicken with salt and pepper for 4 hours • Heat oil, add garlic sauté it, add onion, mushroom and olives • Add chicken and tomato and salt • Cover the pan, cook for ¾ minutes • Add chicken stock and red wine • Cover the pan again • Cook for 10 minutes • Add thymes and oregano, stir well • Serve hot with bread

HUNTER'S-STYLE CHICKEN WITH ROSEMARY



Hunter's-Style Chicken with Rosemary image

Pollo alla cacciatora is served in many regions of Italy, but when you see lots of fresh rosemary and tomatoes it is a dead giveaway-you know it is from Tuscany. And in this case the dish is typical of Maremma, straightforward and elementary, with nothing more than good chicken, good tomatoes, and fresh rosemary to make it delicious. This dish ought to be done in advance, as it gets better as it sits. Though it is delicious served as is with just some crusty bread, I especially love it with polenta. And when it is too hot to cook polenta, some tubular pasta, like rigatoni, will do just fine. If you have some left over, just pluck the meat off the bones and save it for another meal, to dress pasta or make a risotto with it.

Yield serves 6

Number Of Ingredients 8

4-pound chicken (organic or naturally raised), cut in 8 or 10 pieces
1 1/2 teaspoons coarse sea salt or kosher salt, or to taste
1/2 cup extra-virgin olive oil
8 garlic cloves, peeled and sliced in half
2 short branches fresh rosemary with lots of needles
1/2 teaspoon peperoncino flakes, or to taste
4 cups (or a 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
A heavy-bottomed sauté pan, 12-inch diameter or wider, with a cover

Steps:

  • Rinse the chicken, and pat the pieces dry. Season all over with 1 teaspoon salt.
  • Pour the olive oil in the pan, and set over medium-high heat. Lay chicken pieces in the pan, skin side down, to brown for 2 to 3 minutes. Turn them over and brown another 2 to 3 minutes. Scatter the sliced garlic into the hot fat, in between the chicken pieces, then drop in the rosemary stems, and sprinkle the peperoncino over.
  • Keep turning the chicken pieces until they're nicely browned all over, 10 minutes or so, then pour in the tomatoes. Slosh the tomato can with a cup of water, and pour that in too. Sprinkle over it another 1/2 teaspoon salt, raise the heat, and turn and stir the chicken in the tomato juices as they come to a boil.
  • Cover the pan, leaving it a crack ajar, and adjust the heat to maintain a steady bubbling in the pan; cook for about 20 minutes, stirring occasionally and turning the chicken. Remove the cover and cook another 20 minutes or more, until the chicken is tender and cooked through and the tomato sauce is slightly reduced but still loose.
  • You can serve right away, but I prefer to let the chicken cool in the sauce and reheat later.

HUNTER STYLE CHICKEN



Hunter Style Chicken image

Make and share this Hunter Style Chicken recipe from Food.com.

Provided by Mike 814

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon
1 large onion, sliced
1 tablespoon vegetable oil
2 1/2 lbs chicken pieces
1 (16 ounce) can crushed tomatoes
1/3 cup Heinz 57 steak sauce
1/8 teaspoon pepper
2 cups white rice

Steps:

  • In large skillet sauté bacon until crisp. Remove bacon and drain fat. Sauté onions in oil until tender; remove.
  • In same skillet brown chicken adding more oil if necessary. Drain excess fat.
  • Combine bacon, onions, tomatoes, 57 sauce and pepper; pour over chicken. Cover; simmer 20-25 min or until chicken is tender, basting occasionally.
  • Remove chicken. Skim excess fat from sauce. If thicker sauce is desired, gradually stir in mixture of equal part flour and water, simmer until thickened.
  • Serve chicken with rice or noodles.

Nutrition Facts : Calories 892, Fat 40.3, SaturatedFat 11.4, Cholesterol 144.8, Sodium 560.2, Carbohydrate 86.6, Fiber 4.7, Sugar 5.8, Protein 42.2

CHICKEN HUNTER'S STYLE



Chicken Hunter's Style image

Make and share this Chicken Hunter's Style recipe from Food.com.

Provided by Brookelynne26

Categories     Whole Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 roasting chicken, about 5 to 6 pounds
2 garlic cloves, minced
1 branch fresh rosemary, leaves removed and minced
salt and pepper
extra virgin olive oil
2 large yellow onions, coarsely chopped
1 lb portabella mushroom, cut into 1-inch cubes
4 ounces pancetta, finely diced
1 cup white wine
1 lb tomato puree
1 cup chicken stock
1 pinch sugar
1 pinch red chili pepper flakes

Steps:

  • Cut chicken into 8 pieces.
  • Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste. Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours.
  • In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil. Remove seared meat to a plate lined with paper towels. Add the onions, the mushrooms and the pancetta and cook over high heat until onions are golden brown and fat has been rendered from pancetta. Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the tomato puree, chicken stock, sugar and chili flakes and bring to a boil. Return the chicken to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered. Remove from heat, cut each quarter in half, and divide meat evenly among 4 warmed dinner plates, giving each plate 1 section of breast and 1 section of leg. Top with the sauce and serve immediately.

Nutrition Facts : Calories 598.9, Fat 36.1, SaturatedFat 10.3, Cholesterol 163.8, Sodium 238.2, Carbohydrate 18.5, Fiber 3.3, Sugar 8.2, Protein 42.9

CHICKEN HUNTER'S STYLE



CHICKEN HUNTER'S STYLE image

Number Of Ingredients 13

2 garlic cloves
1 branch rosemary leaves chopped
salt
freshly ground pepper
1/2 cup olive oil
chicken breasts
2 chopped large yellow onions
4 oz. cooked bacon
4 ribs celery cut into 1 inch pieces
2 cups tomato sauce
1 cup dry white wine
1 cup chicken stock
pinch of sugar and red pepper flakes

Steps:

  • 1. Mix garlic, rosemary, salt, and pepper with 3-4 tbsps of olive oil to make a paste. Rub the paste on the chicken. Refrigerate for 2 hours. 2.Sear chicken in oil. 3. Add onions, bacon, and celery and brown. 4. Add chicken, etc. to Dutch Oven along with tomatoe sauce and wine and liquid ingredients. 5. Cook for 1 hour at 350.

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